I miss restaurants. Specifically, I miss waiting at a busy Tex-Mex restaurant on a Friday night, with a frozen strawberry margarita in one hand and, in the other, a plastic buzzer that will light up when my table is ready. I miss nodding when the server asks if we want queso, placing my order without even looking at the menu, and knowing exactly what it will look like when it shows up. And while I’ve indulged in making a few of my favorite Tex-Mex staples since I’ve been stuck at home (enchiladas, queso, margaritas), I’ve thus far ignored a crucial yet oft-overlooked Tex-Mex element: Tex-Mex rice. Who has the time, honestly? Your Instant Pot, that’s who. This is a truly simple number that uses ingredients…View Original Post
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Source: Texas Monthly